Dexter Russell 08040 Traditional Series 8" Chinese Chef's/Cook's Knife with High-Carbon Steel Blade
|Ship Weight||.75 LBS|
|Manufacturer Part #||08040|
|Edge Type||Straight Edge|
|Knife Style||Chinese Chef's Knife|
|Metal Type||High Carbon Steel|
|Steel Shaping Method||Stamped|
The Dexter Russell Traditional 08040 8” x 3.25” Chinese Chef’s/Cook's Knife makes a great addition to any kitchen. A Chinese chef’s knife looks a lot like a meat cleaver, but is designed for a different purpose. The slim, lightweight blade is ideal for chopping vegetables, fruits, and meats. It is excellent for transferring items from the cutting board to the frying pan. The flat side can smash garlic or ginger and the spine can pound or tenderize meat.
Many chefs prefer the look and feel of wooden handles on their knives. The Dexter Russell Traditional line of cutlery features a DEXSTEEL blade made of stainless, high-carbon steel. Made in their Southbridge, MA factory, the 08040 has a unique edge geometry that has a long-lasting blade that can be easily and effectively sharpened. The handles are durable and require minimum maintenance when cared for properly.
Dexter Russell S5198 Features
- Polished walnut handle
- Large brass compression rivets
- Limited lifetime warranty
- Hand honed to the ultimate edge
- Made in the USA
- Blade Length: 8"
- Handle Length: 3"
- Overall Length: 11"
Note: Cutlery should be hand washed in mild to medium strength detergent and towel-dried. Knives should not be placed in automatic dishwashers. The blade edges will be dulled from rubbing against each other, and caustic detergents will cause staining and pitting of the blade.
For wood-handled products, heat and detergents cause the natural oils and pigments to be drawn out of the wood, resulting in the handle fading and splitting.
Cutlery should never be soaked for long periods or submerged for cleaning. If a user insists on soaking cutlery in soap, bleach, or chlorine, soaking should be kept to a minimum, the products rinsed thoroughly and dried immediately.
Knives of carbon steel should be washed and dried immediately after use to prevent rusting. Chlorine and bleach products discolor and pit stain-free and high-carbon steel. If chlorine or bleach products come in contact with the blade, they must be thoroughly rinsed off immediately.
Only frequent and prompt cleaning of cutlery after each use with non-caustic solutions and prompt towel drying will ensure the performance and beauty of Dexter’s superior products.